Awesome Spicy Black Bean Chili
2 teaspoon olive or vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
1-2 jalapeno peppers, seeded and chopped
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)
(1) 14 oz. can diced tomatoes
(2) 16 oz. cans black beans, rinsed and drained (OR 1 can black beans & one can kidney beans)
1 cup corn
1/3 cup fresh cilantro, chopped (optional)
Add chopped onion, bell pepper, jalapeno, garlic and oil to large skillet. Cook over medium heat until vegies are soft (about 5 mins). Add spices, tomatoes (undrained)and beans and simmer for 15 mins. Stir in corn, cook 2 mins. Add cilantro and serve.
-You can add water for a soupier consistency.
-Use only one jalapeno and omit the cayenne if you don't like spicy.
-This recipe is great for big groups, and the recipe can be stretched by serving the chili over elbow macaroni. Enjoy!
SO HOW'D IT GO?
This recipe has been my go-to recipe for years. I use this as chili, to make enchiladas, as a stuffing for burritos. a topping for potatoes. It is a hit with non-vegans too. Made this tody for a dinner party - used it with corn tortillas and Trader Joe's enchilada sauce to make enchiladas. Added jalapenos and black olives to the top when I baked it. Delicious! Highly recommend!
I LOVED this chili. I actually made it a few months ago, had some leftover and popped it in the freezer.
I pulled it out the other week thinking it was spaghetti sauce but to my surprise it was this wonderful chili.
I just wanted to add that not only is it delicious but it freezes well--- it was perfect for a chilly (pun! haha) fall evening when I needed a quick dinner.
Everyone who likes spicey stuff should try making this- it's also a good starting point to go in your own direction. I don't think I had all the same ingredients but I made it work with random beans and veggies.
So delicious.
yumm my favorite chili now! I saw hominy was near the beans at my store, so instead of corn i put some white hominy in it and it was verrrrrrrrry good!
Thanks for the recipe =)
WOW, I made this last night and you guys and gals are right!
It's fantastic. I didn't change a thing, was a little skeptical
about adding the corn, but it was really really great.
Now I have to go tell everyone.
Muchos gracias!!
Made it tonight and liked it. I posted a review in my blog...
http://www.veggieboards.com/boards/blog.php?b=146
I loved this. I used a can of fire roasted tomatoes and two chipotle peppers in adobo. It was a great way to get in my beans, because normally I don't care for them very much. The boyfriend enjoyed it as well, but I think to him, nothing could stand up to his grandmother's chili (it's the story of my cooking life)! I, however, love a hearty bowl of chili without the gross meat! And there's some left over for about two more meals - hooray!
I have some chipotles in adobo chilling out in the freezer - do we think this would be a good replacement for the jalapenos, 1 for 1? I'm thinking YES (love the smokiness) :) but was wondering if anybody else has tried this sub or thinks it would be yummy, too.
Wow, this was really really great. I didnt put the jalepenos or the cayenne, and it was still spicy, and delicious. I realized, though, in the process of making it, that I didnt have 2 cans of black beans, or kidney beans, so i just substituted northwestern white beans, or something like that, and it still exceeded my expectations. MMMMMMmmmm tasty!
hahahah
BUT GREAT RECIPE!!!!
;D ;D ;D
Last night, it took forever to get home courtesy of the weather. I was so happy to find that this recipe came together so quickly and tastily! It was just a touch too spicy for my daughter (she could roll with the beans, though. Not bad for a one year old), but other than that - awesome!
Quick, easy & tasty. It was a little too thick for me so next time I'll add some tomato sauce. I also like my chili with more heat so I'll add more spices or another jalepeno. Overall it was really good especially with a dolop of Tofutti sour cream on top.